Sometimes, messy is good.
Not all the time, obviously. Not in my kid’s rooms. Not in my kitchen.
In my food photos, yes. Messy is good. In my desserts, you betcha. Messy is just fine with me.
I bring up the messiness factor today because this recipe for Boston Cream Napoleons is a messy one. Pudding can often be a temperamental thing because it feels the need to move however it wants, and not how I think it should. But to me, the messiness only adds to the wonderfulness of the treat, so bring it on, messy dessert…
About this recipe, Boston Cream Pie is a favorite of mine. Recently, I was thinking I wanted to make one, but since I was feeling lazy, decided to make it in napoleon form. It was quick and really easy and tastes just as good as the classic. So grab your puff pastry, some vanilla pudding, and hot fudge, and make this thing…Boston Cream Napoleons, you know you want them!
Ingredients
- 1 sheet of puff pastry, thawed
- 1 package of vanilla pudding (or homemade)
- hot fudge sauce
- chocolate sprinkles or mini chips (optional)
Directions
- Mix up your vanilla pudding and put in the refrigerator to set.
- Unfold your puff pastry sheet and cut along the "fold" lines with a pizza cutter or sharp knife.
- Place 3 pieces on greased baking sheet and poke with fork all around each piece.
- Bake for 15 minutes at 400 degrees and allow to cool on a cooling rack.
- After puff pastry has cooled, it's time to assemble.
- Slice each piece of puff pastry in half and set aside two "tops" and one "bottom".
- On your serving tray, place one bottom piece of puff pastry. Top with vanilla pudding.
- On top of the pudding, place another bottom piece of puff pastry. Top with more vanilla pudding.
- Finally, place your "top" piece of puff pastry.
- Top with your hot fudge (you can microwave it a little bit to make it spread easier) and chocolate sprinkles and/or mini chips.
- You can slice and serve right away, or place in the fridge until you're ready to serve. This treat is messy, but it's going to be so, so good!
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